Gnocchi 2

This isn’t seasonal since tomatoes aren’t due for another four to six weeks unless you count the hydroponic greenhouse toms at USGM. I think you can cut me some slack though.


Ricotta gnocchi with simple tomato sauce

The recipe for the tomato sauce is from Marcella Hazan‘s Essentials of Classic Italian Cooking. Take the best tomatoes you have — if you have fresh, use fresh; if you have canned, those are fine –, one onion sliced in half and a lump of unsalted butter. Simmer uncovered on medium to medium-low heat for 30 minutes, stirring occasionally or until droplets of fat separate themselves from the tomato. Discard the onion when the sauce is done, add a pinch of salt to taste and use as needed.

This is my go-to sauce when making gnocchi or when I have fresh pasta on hand. When you make this sauce for the first time, you’ll be tempted to doctor it with additional ingredients. Don’t. It’s a wonderfully light sauce that’s suffused with the essence of tomato and a whisper of onion. The butter makes the sauce. Don’t use olive oil, don’t add garlic or herbs. Then, once you’ve had it pure the first time around, add as you see fit.

This sauce has a permanent place in my repertoire. It’s amazing.

One thought

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: